Recipe 1458 - Lemon Buttercream Cake
Recipe 1458 - Lemon Buttercream Cake
(by Shirley McNevich)
1/2 cup softened butter
1 1/2 cups white sugar
1 cup milk
1 tsp. lemon extract
2 1/4 cups flour
2 1/2 tsp. baking powder
3 egg whites
In a mixer add egg whites--beat until stiff, then set aside. In a mixer
add softened butter and white sugar--beat. Add lemon extract--beat.
Add baking powder--beat. Slowly add milk--beat. Slowly add flour--
beat well. Remove bowl from mixer--add beaten egg whites to the
batter and stir with a spoon. Pour batter into a greased and floured 9 x
13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a
toothpick for doneness. Cool completely, then frost as desired.
Continue to:
Other Recipes:
- 1435 - Hot Brown Soup
- 1421 - Fried Cabbage
- 1464 - Spicy Meatballs
- 1356 - Berry Cheesecake
- 1305 - Pink Salad
- 1273 - Molasses Spice Cookies
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
